It’s definitely January in Utah, which means the weather is cold and nuts. We’ve had temperatures in the single digits, then up to 40, rain and snow, but it’s home. It’s been a good time for the sleepy raspberries which were trimmed in the fall and are now napping until we get in a good thaw around mid March. I thought that it’d be fun to put up pictures every couple of weeks to show the progress of our little crop.
In other news last night’s dinner was a quick yummy Chicken and Asparagus number, served over a combination of brown rice and wild rice.
For this meal heat 1-2 TBS olive oil at a medium high heat in a large non stick skillet and add two diced chicken breasts when the oil is hot. Add salt and pepper to taste for seasoning and brown the chicken until done all the way through. This leaves a lot of bits and pieces stuck to the pan, but that’s the good part so don’t fret or try to hard to get it off. Set the chicken aside and add more olive oil to the pan heating and then adding one sliced medium onion, 8 ounces sliced portabello mushrooms, 1 sliced anaheim pepper, 1 cup thin asparagus pieces, 2 minced cloves of garlic and two finely minced lengths of fresh tarragon. Stir fry until the veg is softened. Add additional salt and pepper and deglaze pan with 1/2 cup white wine. Return the chicken to the mix until veg and chicken are warmed through. Stir in 1 tsp Ultra Gel to keep the juices stuck to the veg and serve over rice mix.
And Happy New England Chowder Day!